Granary Tavern

An extravagant raw bar plateau featuring half a chilled lobster, six Duxbury Oysters, six jumbo shrimp cocktail, smoked bluefish pâté, chilled mussels, cocktail sauce, horseradish, fresh lemon, and crackers.

A refreshingly light, rustic pâté packed with hand-crumbled wild Cape Cod bluefish smoked over natural hickory hard wood with crackers & garnish

Tender mussels simmered in a fragrant broth of garlic, leeks, pernod, and shaved fennel.

Shore-style fried local sea scallops served with Old Bay citrus remoulade on a buttered brioche roll with house-made coleslaw.

Rich and creamy house-made French onion dip served with freshly fried potato chips.

Warm, bubbling spinach and artichoke dip served with freshly grilled pita triangles.

Delicate wonton shells filled with diced tuna tartar, fresh seaweed salad, and sprinkled with sesame seeds.

Crispy bite-sized fried shrimp served with fresh lemon wedges and a side of creamy garlic aioli.

Crispy fried wontons stuffed with savory lobster and cream cheese, served with ponzu dipping sauce.

Fluffy bao buns filled with crispy chicken coated in sticky hot honey sauce, spicy gochujang aioli, and Asian slaw.

Two juicy smash burger sliders featuring grilled onions, melted American cheese, and signature 50/50 sauce.

Crispy fried chicken sliders layered with shredded lettuce and tangy pickles on soft buns.

Soft steamed bao buns stuffed with crispy fried shrimp, sticky glaze, gochujang aioli, and shredded Asian slaw.

Fresh romaine lettuce tossed in creamy Caesar dressing with garlic croutons and shaved parmesan cheese.

A hearty mix of lettuce, avocado, hard-boiled egg, tomato, blue cheese, smoked bacon, chipotle ranch dressing, and crispy shallots.

Chilled lo mein noodles tossed with mango, tomato, cucumber, avocado, fresh herbs, and savory satay dressing.

Mediterranean spinach salad loaded with falafel, roasted beet hummus, cucumber, cherry tomato, olives, pickled onions, banana peppers, feta, citrus-herb vinaigrette, and crispy pita.

Baby spinach tossed with roasted butternut squash, onions, glazed pecans, dried cranberries, goat cheese, and champagne vinaigrette.

Grilled chicken breast layered with pepper jack cheese, bacon, avocado, lettuce, tomato, and chipotle aioli on a wheat roll.

Local cod on a brioche roll with tartar sauce, coleslaw, and a side of crispy French fries.

Soft shell tacos filled with seasoned shrimp, mango salsa, avocado crema, and micro cilantro.

Fresh roast turkey with herbed mayo, smoked bacon, and tomato on toasted wholegrain bread.

Fresh pita wrap filled with crispy falafel, lettuce, tomato, tzatziki sauce, feta, and cucumber.

Albacore tuna salad with onion and celery on grilled rye bread with melted American cheese.

Half portion of Tuna Melt or Turkey Club paired with a warm cup of New England Clam Chowder or house salad.

Artisanal flatbread topped with fragrant pesto, creamy burrata, savory prosciutto, and fresh arugula salad.

Gourmet flatbread featuring roast chicken, tender broccolini, mozzarella, pecorino, and a rich lemon pepper cream sauce.

Traditional tomato sauce topped with melted fresh mozzarella cheese and aromatic basil leaves.

Traditional tomato sauce, crispy pepperoni cups, chili flakes, dollops of ricotta, and a hot honey drizzle.

Smoky barbecue chicken flatbread layered with red onion, pickles, and rich smoked Gouda cheese.

Juicy bistro steak served alongside golden french fries and a vibrant watercress salad.

Soft shell tacos loaded with seasoned shrimp, mango salsa, avocado crema, and micro cilantro.

Bourbon-marinated steak tips cooked to order, served with creamy mashed potatoes and tender broccolini.

Crispy golden breaded chicken cutlet topped with baby arugula salad, cherry tomatoes, shaved parmesan, and fresh lemon.

Pan-seared salmon filet served over green beans, confit tomato, and crispy fingerling potatoes.

Local cod, scallops, and lobster baked with spinach, leek, and cheese, served with Duchess potato.

Local lobster and cavatappi pasta in a four-cheese bechamel with butter bread crumbs, topped with a tempura lobster claw.

Rigatoni pasta tossed in a slow-cooked beef and pork ragu, finished with herbed ricotta and pecorino romano.

Flaky baked cod served on a bed of local mussels, creamed leek, fingerling potatoes, and smoked bacon.

Crispy, golden sweet potato fries lightly seasoned with sea salt.

Tender broccolini spears featuring a light, smoky char from the grill.

Roasted cauliflower florets finished with melted parmesan cheese and caramelized edges.

Classic golden french fries, lightly salted and served hot.

Sautéed broccoli rabe tossed with garlic and olive oil.

Pan-roasted mix of savory wild mushrooms seasoned with fresh herbs.

Smooth, creamy, and buttery mashed potatoes made fresh daily.

Cabernet Sauvignon, One Cru Paicines AVA, San Benito, CA 2022.

Pinot Noir, Siduri, Willamette, OR 2024.

Pinot Noir, Bravium, Anderson Valley, CA 2023.

Côtes du Rhône, Domaine De Beaurenard, Rhône Valley, FRA 2024.

Tempranillo, Quinta Sardonia, Castilla y León SP 2022.

Red Blend, Troublemaker by Austin Hope, CA 2024.

Rose, Château Sainte Marguerite \"Symphonie\", Côtes de Provence, FRA 2025.

Rose, Hampton Water, Languedoc-Roussillon FRA 2025.

Prosecco, Avissi, Veneto, ITA NV.

Brut Champagne, Roederer Estate by Louis Roederer, Anderson Valley, CA 375ml NV.

Lucien Albrech Cremant D'Alsace Brut Rose, Alsace, FRA NV.

Blended frozen espresso martini with Three Olives Espresso vodka, Mr Black Coffee Liqueur, Baileys, cold foam, and chocolate espresso beans.

Grey Goose, Nantucket Blueberry vodka, lemon juice, Starry float, and a playful rubber ducky garnish.

House rosé, strawberry cordial, Corvis Tropical, simple syrup, lemon juice, and Prosecco.

Hendrick's Gin and lime juice topped with Fever Tree sparkling grapefruit and cucumber.

Maker's Mark, house-made maple simple, and Bittermens Black Walnut Bitters over a large ice cube.

Jim Beam pineapple, peach liqueur, lemon juice, and mango syrup.

Patron, lime, and blood orange Fevertree ginger beer in a copper mug.

Gunpowder gin, St. Germain, lime juice, and passion fruit syrup.

St. Germain, Prosecco, soda water, and fresh mint.

Ocho Reposado, Cointreau, lime juice, agave, and watermelon syrup in a salt-rimmed glass.

Crème de Cassis, Don Fulano Blanco, lemon, and coconut cream.

Three Olives Vanilla vodka, Rumhaven Coconut, lemon juice, orange juice, and Red Bull Peach.

Codigo Rosa, blue curaçao, lime, pineapple topped with Sprite and Chambord.